Hugh Fearnley-Whittingstall recipes + American food and drink | The Guardianhttps://www.theguardian.com/lifeandstyle/series/hughfearnleywhittingstallonfood+american
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Brownie recipes | Hugh Fearnley-Whittingstallhttps://www.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall
There's a brownie suitable for every time of day, whether you're having it as a snack, or for pudding. Just make sure it's a proper one, though<p>A really good brownie is&nbsp;always appropriate. With a glass of cold milk or a cup of strong coffee, they make a&nbsp;darkly delicious punctuation point in even the grimmest afternoon, for sweet-toothed chocophiles of all ages. And&nbsp;served warm with fruit, ice-cream or&nbsp;sorbet, they're an easy, unstuffy way to end dinner.</p><p>But let's face it, there are some horrors out there, besmirching the good and happy name of "brownie". I'm not really talking about homemade ones – even the failures have their charms. I'm more ticked off with the commercial ones. They're so often a pretty joyless affair – dry, crumbly, cakey, with none of the melting seductiveness of the real thing. For me, brownie nirvana is a&nbsp;crackled, shiny top beneath which lies a rich, dense and chewy middle, verging on the underdone.</p> <a href="https://www.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall">Continue reading...</a>BakingAmerican food and drinkCakeChocolateDessertSnacksCheeseFruitFood & drinkLife and styleFri, 03 Jun 2011 23:03:25 GMThttp://www.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstallPhotograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall's blondie with macerated strawberries: The principle's the same as for a normal brownie. Photograph: Colin Campbell for the GuardianPhotograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall's blondie with macerated strawberries: The principle's the same as for a normal brownie. Photograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall2011-06-03T23:03:25ZCall that a job? Food writer Hugh Fearnley-Whittingstall and Chloe, 14, Oscar, 12, and Freddie, 8https://www.theguardian.com/lifeandstyle/2011/may/28/hugh-fearnley-whittingstall-children-recipes
'When I invite the children to take over my column, saying they can do any recipes they like, a glint appears in their eyes'<p>When our children offer to cook us a&nbsp;meal, we are thrilled, naturally, and proud, too. For about 30 seconds. Then something kicks in. You could call it an instinct for self-preservation – but we know they're not actually going to poison us, or burn the house down. In my case, it's ego-preservation. I'm ashamed to admit it, but I have trouble letting go of my self-styled role as creative director of the family kitchen. In my wife's case, she's all too aware that her position as CEO for the Restoration of Cleanliness and Order is unlikely to be challenged.</p><p>So I begin negotiating the menu, trying to influence the outcome, hovering and butting in and creating a state of stress for all the family. Usually there are tears before supper, and now that I have teenagers there may be shouting and swearing, too. "Can't you let me do it my way?" and, "What's the point if you're just going to interfere?" are almost certain to be heard. (Both are pretty familiar from when my wife does the cooking, though she's got it down to a more pithy, "Fuck off" as she hits my hand with a spatula.)</p> <a href="https://www.theguardian.com/lifeandstyle/2011/may/28/hugh-fearnley-whittingstall-children-recipes">Continue reading...</a>Parents and parentingHugh Fearnley-WhittingstallFamilyBakingFood & drinkAmerican food and drinkBritish food and drinkCakeDessertChocolateFishFruitMain courseSaladSide dishLife and styleSeafoodFri, 27 May 2011 23:05:00 GMThttp://www.theguardian.com/lifeandstyle/2011/may/28/hugh-fearnley-whittingstall-children-recipesPhotograph: Thomas Butler for the GuardianFood writer Hugh Fearnley-Whittingstall with son Freddie and young Louisa: "I’m ashamed to admit it, but I have trouble letting go of my self-styled role as creative director of the family kitchen." Photograph: Thomas Butler for the GuardianPhotograph: Thomas Butler for the GuardianFood writer Hugh Fearnley-Whittingstall with son Freddie and young Louisa: "I’m ashamed to admit it, but I have trouble letting go of my self-styled role as creative director of the family kitchen." Photograph: Thomas Butler for the GuardianHugh Fearnley-Whittingstall2011-05-27T23:05:00ZMussels and oysters recipes | Hugh Fearnley-Whittingstall | Food and drinkhttps://www.theguardian.com/lifeandstyle/2011/jan/15/mussels-oysters-recipes-fearnley-whittingstall
Here are two marine creatures we can all eat with a clear conscience. And they're at their delicious best right now<p>Today I'm worshipping those two sublime bivalves, mussels and oysters. <a href="http://www.fishfight.net/" title="">I've been a little exercised about fish lately</a>, and here are two fine marine creatures we can tuck into with a clean conscience. Unusually for aquaculture, the farming of these two molluscs involves no inputs, no feed, no fertilisers, no chemicals. Choose the right spot – a natural harbour, fleet or estuary, teeming with planktonic nutrients, lower your toggled ropes (for mussels) or seed your spat (for oysters), and they will grow.</p><p>In many cases, the presence of a mussel or oyster farm can actually be a net gain for the local marine environment, providing a useful habitat for all kinds of marine invertebrates, and even juvenile fish. How good can that make you feel when you're piling into a plate of sweet and sexy molluscs?</p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/15/mussels-oysters-recipes-fearnley-whittingstall">Continue reading...</a>BakingBritish food and drinkCheeseFishFrench food and drinkAmerican food and drinkMain courseShellfishSnacksSoupStarterFood & drinkLife and styleOystersSat, 15 Jan 2011 00:02:59 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/15/mussels-oysters-recipes-fearnley-whittingstallPhotograph: Colin Campbell for the GuardianMussel and smoked pollack chowder: Just add a big chunk of good bread to turn it into a filling meal in its own right. Photograph: Colin Campbell for the GuardianPhotograph: Colin Campbell for the GuardianMussel and smoked pollack chowder: Just add a big chunk of good bread to turn it into a filling meal in its own right. Photograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall2011-01-15T00:02:59ZCelery recipes | Hugh Fearnley-Whittingstallhttps://www.theguardian.com/lifeandstyle/2011/jan/08/celery-recipes-hugh-fearnley-whittingstall
It's hardly one of the most popular vegetables, and is usually sidelined as a support act in stews and the like. Well, it's high time celery was given the starring role it deserves<p>Celery is a bit like gym membership. We buy it – often in January – as we bask in the righteous glow of our own good intentions. We use it once (in celery's case, we try to make the leftover Christmas cheese board look virtuous with a few green sticks in a jug of water), then we forget about it for another year.</p><p>The key difference is that whereas gym membership really is a waste of&nbsp;time and money, celery is actually a very useful, even inspiring, vegetable. It has a peppery crunch and aromatic savouriness that really is too good to ignore, particularly at this time of year when crunch is a&nbsp;rare commodity indeed. Celery's special qualities come to the fore when it is teamed up with the right companions – and&nbsp;these can often come as quite a&nbsp;surprise. I was thinking about this last autumn, when I challenged myself to create a&nbsp;dish that might win over&nbsp;<a href="http://www.otterfarmblog.co.uk/2009/01/about-mark.html" title="">our head gardener, Mark Diacono</a>, a passionate celery sceptic. So vicious was Mark's hatred of the stuff that I knew I had my work cut out, but I was quietly confident. I came up with today's salad, which Mark certainly liked; I&nbsp;reckon you will, too.</p> <a href="https://www.theguardian.com/lifeandstyle/2011/jan/08/celery-recipes-hugh-fearnley-whittingstall">Continue reading...</a>British food and drinkAmerican food and drinkCheeseFishMain courseMeatSide dishSoupSnacksVegetarian food and drinkFood & drinkLife and styleSat, 08 Jan 2011 00:02:58 GMThttp://www.theguardian.com/lifeandstyle/2011/jan/08/celery-recipes-hugh-fearnley-whittingstallPhotograph: Colin Campbell for the GuardianCelery, orange and mackerel salad: Tastes just as great with smoked fillets as with fresh ones, gently fried. Photograph: Colin Campbell for the GuardianPhotograph: Colin Campbell for the GuardianCelery, orange and mackerel salad: Tastes just as great with smoked fillets as with fresh ones, gently fried. Photograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall2011-01-08T00:02:58ZBlackberry recipes | Hugh Fearnley-Whittingstall | Foodhttps://www.theguardian.com/lifeandstyle/2010/sep/18/blackberry-recipes-hugh-fearnley-whittingstall
They're one of the unalloyed joys of late summer, fair bursting with juice and flavour. Best of all, they're free – provided you're willing to risk a few scratches<p>Happy afternoons of late summer and early autumn, scrabbling about among the brambles to secure a glossy bounty of blackberries while vicious thorns scratched our purple-stained fingers, are, for many of us, our first experiences of food for free. Somehow, battling the prickles made the fruit all the more precious as we triumphantly brought it home for tea.</p><p>And now is just about your final chance to satiate that berry longing. Rural folklore says <a href="http://www.historic-uk.com/CultureUK/Michaelmas.htm" title="">it's unlucky to pick them after Michaelmas on 29 September</a>, when the devil claims them by stamping, spitting or pissing on them. How childish of him… Batey, batey, wuss, wuss, wooh (as&nbsp;we said at school).</p> <a href="https://www.theguardian.com/lifeandstyle/2010/sep/18/blackberry-recipes-hugh-fearnley-whittingstall">Continue reading...</a>Food & drinkLife and styleAmerican food and drinkBakingBreakfastBritish food and drinkDessertFruitSoft drinksSnacksSummer food and drinkFri, 17 Sep 2010 23:02:00 GMThttp://www.theguardian.com/lifeandstyle/2010/sep/18/blackberry-recipes-hugh-fearnley-whittingstallPhotograph: Colin Campbell for the Guardian/Colin CampbellSounds odd, tastes great: Pancakes, blackberry compote and bacon. Photograph: Colin Campbell for the GuardianPhotograph: Colin Campbell for the Guardian/Colin CampbellSounds odd, tastes great: Pancakes, blackberry compote and bacon. Photograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall2010-09-17T23:02:00ZSavoury muffin recipes | Hugh Fearnley-Whittingstall | Foodhttps://www.theguardian.com/lifeandstyle/2010/jun/05/savoury-muffin-recipes-fearnley-whittingstall
American muffins don't have to be heavy and sugary. Made well, they can be tasty, light and, best of all, a cinch. What's more, they don't have to be sweet, either<p>I feel a bit sorry for the muffin. Not the yeasty, bready, English ones – the centrepiece of many a&nbsp;jammy afternoon tea – but&nbsp;their cakey American counterparts. Too often, we associate them with the sweet, cellophane-wrapped offerings on many a coffee-chain counter, cloying with too much sugar and sticky with&nbsp;cheap oil, or worthily stuffed with bran and heavy enough to take out a bear at 20 paces, if you have a&nbsp;half-decent throwing arm.</p><p>But it doesn't have to be so. They can be tasty, light and flavoursome, and, better yet, they're incredibly easy to make. Personally, I'm particularly partial to a savoury muffin. You can whip up a batch in half an hour and have a perfect homemade offering to tuck into lunchboxes and picnic baskets, to enjoy as a mid-morning or mid-afternoon snack, or&nbsp;to serve with soup as a quirky alternative to a bread roll.</p> <a href="https://www.theguardian.com/lifeandstyle/2010/jun/05/savoury-muffin-recipes-fearnley-whittingstall">Continue reading...</a>BakingAmerican food and drinkBreakfastBritish food and drinkCheeseSnacksSide dishStarterFood & drinkLife and styleFri, 04 Jun 2010 23:02:52 GMThttp://www.theguardian.com/lifeandstyle/2010/jun/05/savoury-muffin-recipes-fearnley-whittingstallPhotograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall's courgette and pine nut muffins: Ingredients that works in a quick summer pasta dish work very well in a savoury muffin, too. Photograph: Colin Campbell for the GuardianPhotograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall's courgette and pine nut muffins: Ingredients that works in a quick summer pasta dish work very well in a savoury muffin, too. Photograph: Colin Campbell for the GuardianHugh Fearnley-Whittingstall2010-06-04T23:02:52ZCrumpet, muffin, pikelet and farl recipes | Hugh Fearnley-Whittingstallhttps://www.theguardian.com/lifeandstyle/2009/nov/14/crumpets-muffins-pikelets-farls
If you're tired of British teatime, you're tired of life – especially if crumpets, muffins, pikelets or farls are on the menu<p>Tea time, that most soothing of British institutions, can be a&nbsp;rather heated affair depending on who you have around the table. Those from the Midlands and north will say that what I call a crumpet is a pikelet. Antipodeans argue that a pikelet is a drop scone. And Americans gaze disappointedly at my muffins, yearning for a cakier offering filled with fruit, nuts, even chocolate. But whatever you call them, they're all vehicles for butter (a dollop or two of jam wouldn't go amiss, either).</p><p>Another thing they have in common is that they're all yeasty doughs or sconey batters traditionally cooked on a griddle. The word muffin comes from the old French word for soft bread, <em>moufflet</em>, and the dough is indeed more bread-like&nbsp;than the crumpet and pikelet. Proper muffins should be eaten as fresh as possible, and don't cut them in half, because that makes them tough. <a href="http://www.bbc.co.uk/bbcfour/documentaries/features/hannah-glasse.shtml" title="Hannah Glasse">Hannah Glasse</a> described it perfectly in <a href="http://www.amazon.co.uk/First-Catch-Your-Hare-Cookery/dp/1903018374/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1256835798&amp;sr=8-2" title="The Art Of Cookery Made Plain And Easy">The Art Of Cookery Made Plain And Easy</a> way back in 1747: "Toast them with a Fork crisp on both Sides, then with your Hand pull them open, and they will be like a Honey-Comb; lay in as much Butter as you intend to use, then clap them together again, and set it by the Fire, when you think the Butter is melted turn them, that both Sides may be butter'd alike, but don't touch them with a Knife, either to spread or cut them open, if you do they will be as heavy as Lead."</p> <a href="https://www.theguardian.com/lifeandstyle/2009/nov/14/crumpets-muffins-pikelets-farls">Continue reading...</a>American food and drinkBakingBritish food and drinkSnacksFood & drinkLife and styleSat, 14 Nov 2009 00:10:30 GMThttp://www.theguardian.com/lifeandstyle/2009/nov/14/crumpets-muffins-pikelets-farlsPhotograph: Colin CampbellTea's up: A crumpet just needs butter and jam to make it complete. Photograph: Colin CampbellPhotograph: Colin CampbellTea's up: A crumpet just needs butter and jam to make it complete. Photograph: Colin CampbellHugh Fearnley-Whittingstall2009-11-14T00:10:30ZHugh Fearnley-Whittingstall's winter campfire classicshttps://www.theguardian.com/lifeandstyle/2009/oct/31/campfire-cooking-bonfire-night-halloween-recipes
Nothing helps beat the cold more than cooking outside on an open fire<p>It's the season of mists and ghouls and standing around outdoors, noses red with cold, watching the sky fill with wood smoke and fireworks. Today's recipes (minimal toil and trouble required) are great for Halloween, <a href="http://www.bonfirenight.net/" title="Bonfire Night">Bonfire Night </a>and autumn picnics – after all, even the tastiest dish eaten indoors can't hold a (Roman) candle to the same thing out in the open on a&nbsp;crisp, sunny autumn day.</p><p>If your campfire banquet is a&nbsp;movable feast, a&nbsp;thick, spicy lentil soup, say, can be&nbsp;transported in a big flask, or in plastic bottles and reheated in a pot over the coals. And if you wish to be more adventurous and cook from scratch on the fire itself, crowd-pleasing old favourites are the way to go: a meaty casserole, a fiery chilli or a sausage stew is guaranteed to keep out the cold. Even if you've made them many times, the fire imparts those smoky flavours that make all the difference. (And to go with them, few things are simpler or more delicious than baked potatoes or sweet potatoes, cooked in foil and served with lots of butter.)</p> <a href="https://www.theguardian.com/lifeandstyle/2009/oct/31/campfire-cooking-bonfire-night-halloween-recipes">Continue reading...</a>Food & drinkLife and styleAmerican food and drinkBakingBarbecueBritish food and drinkDessertMain courseMeatSide dishSnacksSat, 31 Oct 2009 00:10:08 GMThttp://www.theguardian.com/lifeandstyle/2009/oct/31/campfire-cooking-bonfire-night-halloween-recipesPhotograph: Colin CampbellGive it some stick: Marshmallows, everyone's favourite campfire treat. Photograph: Colin CampbellPhotograph: Colin CampbellGive it some stick: Marshmallows, everyone's favourite campfire treat. Photograph: Colin CampbellHugh Fearnley-Whittingstall2009-10-31T00:10:08ZHugh Fearnley-Whittingstall gets creative with cornhttps://www.theguardian.com/lifeandstyle/2008/aug/09/hugh.fearnley.whittingstall
Sure, a whole corn on the cob is a tasty, if rather messy, barbecue standby, but there are many more ways to make the most of this sweet joy of British summer<p>Right now our corn may not be quite as high as an elephant's eye, but it's giving the cows a run for their money. Tall and lush, its billowing leaves rustle in the breeze, hassling you to harvest the fat, gift-wrapped cobs. I find it rather a-maizing (sorry, couldn't help myself) that corn is technically not a vegetable, but a grass (in much the same way that the whale is not a fish, but an insect).</p><p>When Columbus reached Cuba in 1492, the native Indians greeted him with ears of corn, which he claimed were "most tasty whether boiled, roasted or ground into flour". Some believe that Columbus introduced corn to Europe, where the variety of maize grown was largely fed to livestock. To this day, many older Europeans still see it as something fit only for cattle. This prejudice is rather surprising, because sweeter maize varieties (what we call sweetcorn) have an almost addictive succulence and tenderness that make them perfect summer eating. </p> <a href="https://www.theguardian.com/lifeandstyle/2008/aug/09/hugh.fearnley.whittingstall">Continue reading...</a>Food & drinkLife and styleSnacksVegetarian food and drinkSoupAmerican food and drinkSide dishFri, 08 Aug 2008 23:01:00 GMThttp://www.theguardian.com/lifeandstyle/2008/aug/09/hugh.fearnley.whittingstallPhotograph: Colin Campbell/GuardianSweetcorn fritters. Photograph: Colin Campbell/GuardianPhotograph: Colin Campbell/GuardianSweetcorn fritters. Photograph: Colin Campbell/GuardianHugh Fearnley-Whittingstall2008-08-08T23:01:00ZHugh Fearnley-Whittingstall on pumpkinshttps://www.theguardian.com/lifeandstyle/2007/nov/03/recipes.features
Now that Halloween's over, it's time to start using pumpkins and squashes properly - by eating them.<p>It's hard not to love a plant that so amply rewards the effort you put into it. Give a pumpkin plant (or, better still, a pumpkin patch) a generous gift of good muck (wheelbarrows of the stuff) early on, and, provided it gets a decent mix of wet and warm weather over the summer, it will repay its grower by blossoming spectacularly, and flinging tendrils all over the garden. Then, with a final autumnal flourish, it will offer up a cornucopia of volup-tuous, gorgeously coloured, sweet-fleshed fruit.</p><p>What's not to love about the colourful curves of pumpkins and squashes? Seduced by the bulging, matronly hips of the butternut; the fat, green, buttocky roundness of the sweet mama; and the glossy, caress-me-please, orange globes of the uchiki kuri, I grow more each year. Once I've finished fondling them, I'll cook and eat them in all sorts of enticing ways: roasted; puréed; halved and stuffed with herbs, cheese and cream; or transformed into sweet tarts, savoury risottos and thick soups. Their individual flavours vary from honeyed sweetness through to a dry nuttiness - but this range is not so great that you can't substitute one squash for another in most recipes. Greater disparity comes in texture. Some, such as the kuris, are almost as soft and fluffy as a floury potato when cooked. Others, such as another of my favourites, crown prince, are tender and velvety. The rightly popular butternut, firm but succulent, remains the great all-rounder.</p> <a href="https://www.theguardian.com/lifeandstyle/2007/nov/03/recipes.features">Continue reading...</a>Food & drinkLife and styleAmerican food and drinkMain courseBakingHalloweenSat, 03 Nov 2007 23:44:30 GMThttp://www.theguardian.com/lifeandstyle/2007/nov/03/recipes.featuresHugh Fearnley-Whittingstall2007-11-03T23:44:30ZHugh Fearnley-Whittingstall: Venison burgershttps://www.theguardian.com/lifeandstyle/2006/oct/14/foodanddrink.shopping2
<p>Venison, combined with pork for extra succulence, makes a mean burger. For the best texture, pass the meat through a mincer; if you don't have one, ask your butcher to do it for you. (Failing that, you can get by with chopping it very finely in a food processor. Do be careful, though, not to reduce it to a paste.) Incidentally, this is the exact same mixture I use to make venison sausages, so if you're a home-made sausage fiend, go for it - just add a small glass of good red wine to loosen the mix. These quantities make 12 good-sized burgers.</p><p><strong>1 tsp juniper berries</strong><br> <strong>3 bay leaves</strong><br> <strong>1 tbsp sage leaves</strong><br> <strong>2 tsp white peppercorns</strong><br> <strong>7-10g of salt (around ½ tbsp)</strong><br> <strong>1.5kg lean venison meat (shoulder or haunch)</strong><br> <strong>500g fairly fatty free-range pork (belly or shoulder)</strong></p> <a href="https://www.theguardian.com/lifeandstyle/2006/oct/14/foodanddrink.shopping2">Continue reading...</a>Food & drinkLife and styleMain courseSandwichesAmerican food and drinkSnacksFri, 13 Oct 2006 23:03:03 GMThttp://www.theguardian.com/lifeandstyle/2006/oct/14/foodanddrink.shopping2Hugh Fearnley-Whittingstall2006-10-13T23:03:03Z